JP5066742B2 - Taste and / or umami enhancement method from salt of food and drink - Google Patents

Description

  The present invention relates to a method for enhancing taste and / or umami from a salt of food and drink, and in particular, uses a carbohydrate derivative of α, α-trehalose to taste and / or from a salt of the food or food. Umami enhancing method, food and drink or raw material thereof enhanced in taste and / or umami taste from a salt using a carbohydrate derivative of α, α-trehalose, especially reduced salt food or raw material or raw material thereof, and production method thereof Furthermore, the present invention relates to a taste and / or umami enhancer from a salt containing a carbohydrate derivative of α, α-trehalose.

  Sodium chloride (salt) is inseparable from the diet as a basic seasoning that tastes from salt. In recent years, it has been pointed out that excessive intake of sodium chloride (sodium) has become an important factor causing cardiovascular diseases such as hypertension, kidney disease and heart disease. The amount of sodium chloride required physiologically is said to be 2 to 5 g per day per adult, whereas in Japan, the average is currently taking 13 g. The Ministry of Health, Labor and Welfare has instructed the daily intake of sodium chloride to be reduced to 10 g or less, and in particular, it is instructed that it is desirable to keep it to 7 g or less for hypertensive people.

  Already, in some processed foods, attempts have been made to reduce the amount of sodium chloride used or to use an alternative salt that has a taste from salt. However, it is generally known that foods and drinks in which the amount of sodium chloride used has been reduced are poor in taste, and foods and drinks using alternative salts have a different taste in addition to the taste. For example, it is known that when a large amount of potassium chloride is used, it has a bitter taste and a poor taste.

  On the other hand, as an attempt to enhance the taste from the salt of sodium chloride and consequently provide a reduced-salt food and drink, for example, Patent Document 1 discloses that a mixture of black candy and yellow candy having citric acid-producing ability is added. However, a method of blending a decomposition solution obtained by digestion and decomposition has been proposed. Patent Document 2 proposes a method of using a saturated genus monocarboxylic acid such as butyric acid or propionic acid. However, depending on the amount of use, these methods have the disadvantage of impairing the flavor of foods and drinks, because it is inevitable to impart taste and odor to the koji decomposition solution and saturated monocarboxylic acid itself. Furthermore, Patent Document 3 describes a method for reducing salt without reducing the flavor of food and drink using nigerooligosaccharide. However, nigerooligosaccharide has a taste because it relaxes salty corners. You may feel fuzzy and unsatisfactory.

  Further, Patent Document 4 proposes a method of adding α, α-trehalose, and α, α-trehalose is excellent in the taste enhancing effect of glutamic acid-based seasoning in addition to the taste enhancing action from the salt. Is disclosed.

JP-A-2-53456 JP-A-5-184326 JP-A-10-210949 Japanese Patent Laid-Open No. 10-66540

  An object of the present invention is to provide a taste enhancer and / or an umami enhancer from a salt having an effect superior to that of α, α-trehalose. In addition, the present invention uses a taste enhancer and / or a taste enhancer from this salt in foods and drinks containing or adding sodium chloride and / or an umami component, in particular, an inosinic acid-based umami component. It is an object of the present invention to provide a taste enhancing method and / or an umami enhancing method from salt.

  In order to solve the above-mentioned problems, the present inventors have started searching for a carbohydrate having a taste enhancing action and / or a taste enhancing action from a salt superior to α, α-trehalose, and have continued intensive studies. As a result, it has been found that the sugar derivative of α, α-trehalose can remarkably enhance the taste from α, α-trehalose from the salt of sodium chloride without substantially giving off a different taste and odor. Furthermore, the present inventors have found that saccharide derivatives of α, α-trehalose are umami components, in particular, umami components including inosinic acid system having weak umami enhancing action of α, α-trehalose and dashi containing the same. It has been found that the umami taste is enhanced more strongly than α, α-trehalose, and as a result, the food is enriched and the food is excellent in taste, in particular, the reduced-salt food and drink or the raw material thereof can be produced. completed.

  That is, the present invention relates to (1) a method for enhancing taste and / or umami from a food or drink or a salt of a raw material thereof, wherein a carbohydrate derivative of α, α-trehalose is used, and (2) α, α-trehalose Foods and beverages whose flavor and / or umami enhancement is achieved from salts using carbohydrate derivatives, or raw materials thereof, in particular, low-salt foods and beverages or raw materials thereof, and methods for producing them, (3) α, α-trehalose The main component is a taste and / or umami enhancer from a salt containing a saccharide derivative.

  The present invention relates to a food and drink or a raw material thereof characterized by using a carbohydrate derivative of α, α-trehalose, in particular, a food and food or a salt of the raw material containing or adding an inosinic acid-based umami ingredient / Or related to umami enhancement method, while low-salt foods and drinks have generally been light and unsatisfactory, but according to the present invention, while being low-salt foods and drinks, the taste is well balanced from umami and salt. It can be enhanced to enhance the taste (flavor and taste) like normal food and drink, and enjoy a satisfying diet. In addition, the intake of sodium chloride and sodium-based seasonings per day can be greatly reduced, reducing the risk of onset and exacerbation of diseases in which sodium is a risk factor and contributing to the maintenance and promotion of health. it can.

  The salt and / or umami enhancing method of the present invention requires the presence of sodium chloride and / or umami ingredients. Sodium chloride and / or umami components may be originally contained in food and drink and their raw materials, or may be included in food and drink and their raw materials later to add taste and umami from salt. The sodium chloride to be contained is not limited as long as it is sodium chloride, and its shape and form are not limited. Therefore, not only can high-purity sodium chloride such as salt, refined salt and table salt be used advantageously, but also various foods and beverages that taste from salt to seasoning and salt as long as there is no inconvenience if necessary. Sodium chloride contained in foods and the like, and sodium chloride contained in bitter juice, seawater, rock salt and the like are used. The umami component to be included is not particularly limited as long as it imparts umami to foods and drinks and its raw materials. Commercial umami components such as monosodium L-glutamate, sodium inosinate and sodium guanylate, and kelp, bonito and shiitake mushrooms containing these components. 1 type or 2 or more types, such as these, and the pickled salt which added organic acids, such as a citric acid and malic acid, a spice, flavoring, a coloring agent, etc. to these umami components may be sufficient. The time when sodium chloride and / or umami components are included in the food or drink or the raw material thereof may be before using the saccharide derivative of α, α-trehalose, or the saccharide derivative of α, α-trehalose is used. Of course, it may be after the carbohydrate derivative of α, α-trehalose. As a means for inclusion, any known means such as addition, mixing, dissolution, or the like may be used, and it may be simply adhered by means such as sprinkling on the surface of food or drink or its raw material.

  The concentration of sodium chloride in food and drink varies depending on the target food and drink, such as soup has a saltiness unique to soup and soy sauce has a saltiness unique to soy sauce. The food and drink are almost constant.

  In the present invention, by using a carbohydrate derivative of α, α-trehalose, it is possible to enhance the taste from the salt of sodium chloride, enhance the umami of the umami component, and further enhance the umami with the taste from the salt. , About each food-drink or its raw material, the use density | concentration of the sodium chloride and / or umami component which are required according to the grade of the enhancement of the taste can be reduced.

  In the present invention, the α, α-trehalose carbohydrate derivative to be contained in food and drink as a taste and / or umami enhancer from the salt of food and drink is the enhancement of taste from the salt of sodium chloride, the enhancement of umami of the umami component, Or what is necessary is just to strengthen umami with a taste from salt and to enhance the taste of food and drink. Specifically, a saccharide selected from non-reducing oligosaccharides composed of three or more glucoses having an α, α-trehalose structure in the molecule, preferably two or more mixed saccharides is desirable, and more specifically, Means that one selected from mono-glucose, di-glucose, tri-glucose and tetra-glucose is bound to at least one glucose of the α, α-trehalose molecule. For example, α-maltotriosyl α-disclosed in Japanese Patent Application Laid-Open Nos. 7-143766, 8-73504, 3182679, 2000-228980, etc. Di-glucosyl α, α-trehalose, α-maltotetraosyl such as glucoside (also known as α-maltosyl α, α-trehalose), α-maltosyl α-maltoside, α-isomaltosyl α-maltoside, α-isomaltosyl α-isomaltoside α-glucoside (also known as α-maltotriosyl α, α-trehalose), α-maltosyl α-maltotrioside, α-panosyl α-maltoside and the like tri-glucosyl α, α-trehalose, α-maltopentaosyl α -Glucosides (also known as α-maltotetraosyl α, α-trehalose), α-maltotriosyl α Maltotrioside, alpha-Panoshiru alpha-tetra such maltotrioside - glucosyl alpha, such as alpha-trehalose, alpha glucose polymerization degree of 4 to 6, saccharide derivatives of alpha-trehalose is preferred. In addition, when the glucose polymerization degree is 3, when used alone, it may not show the effect of enhancing the taste and umami from the salt of food and drink, so it must be used with caution.

  These carbohydrate derivatives of α, α-trehalose may be produced by fermentation, enzymatic methods, organic synthesis methods, etc., regardless of their origin or production method. For example, the present applicant uses starch and a partial hydrolyzate of starch by the enzyme method disclosed in JP-A-7-143766, JP-A-8-73504, JP-A-3182679, and JP-A-2000-228980. Or a maltotetraose-producing amylase disclosed in Japanese Patent Application Laid-Open No. 7-143876, an α-amylase that produces maltopentaose disclosed in Japanese Patent Publication No. 7-14962 at a high rate, or a special product. The content of specific oligosaccharides such as maltotetraose, maltopentaose, maltohexaose and maltoheptaose was increased by using the maltohexaose / maltoheptaose-producing amylase disclosed in Japanese Laid-Open Patent Publication No. 7-236478 A starch hydrolyzate was disclosed in Japanese Patent Application Laid-Open No. 7-143876. It is also optionally be prepared by the action of a reducing saccharide-forming enzyme. In addition, it is optional to prepare starch or a solution containing a partial hydrolyzate of starch and α, α-trehalose by allowing an enzyme having the ability to transfer a glycosyl group such as cyclodextrin glucanotransferase to act. . Furthermore, it is also optional to hydrogenate a reducing sugar produced in the production process of a sugar derivative of α, α-trehalose contained in these sugars to convert it to the sugar alcohol. The reaction solution obtained by these methods is optionally used as a solution containing a saccharide derivative containing a saccharide derivative of α, α-trehalose as it is, with partial purification, or with high purity. It is. These production methods can be advantageously used industrially because a saccharide derivative of α, α-trehalose can be produced with high efficiency and low cost by using abundant and inexpensive starch as a raw material.

  Among the aforementioned carbohydrate derivatives of α, α-trehalose, among others, molecules such as α-maltosyl α, α-trehalose, α-maltotriosyl α, α-trehalose and α-maltotetraosyl α, α-trehalose The saccharide having a trehalose structure at the end of it has a strong taste and / or umami enhancing action from a salt of food and drink, and can be advantageously used in the present invention. As an example of this saccharide, α-maltotriosyl α-glucoside (also known as α-maltosyl α, α-trehalose) disclosed in Japanese Patent Application Laid-Open No. 7-143876 is used as a main component, and α-maltosyl α -Glucoside (also known as α-glucosyl α, α-trehalose), α-tetraosyl α-glucoside (also known as α-maltotriosyl α, α-trehalose), α, α-glycosyl α-glucoside (also known as α-glycosyl α, α) -Trehalose), preferably two or more kinds of mixed carbohydrates are desirable, and in particular, α-maltosyl α, α-trehalose is about 5% by mass in terms of anhydride (hereinafter, particularly in the present specification). Unless otherwise specified, “mass%” is simply abbreviated as “%”.) Or more, preferably about 10% or more, more preferably about 30% or more, and particularly preferably 50% or more. Quality, is strongly desirable taste and / or taste-enhancing effect from the salt. Specifically, for example, it is produced from starch by the above-mentioned method, and about 52% of α-maltosyl α, α-trehalose, α-maltotriosyl α, α-trehalose, α-maltotetraosyl α in terms of anhydride , Α-trehalose and other α-maltosyl α, α-glycosyl other than α-trehalose and α-glycalide containing α-α-trehalose in total about 10% of carbohydrates containing carbohydrate derivatives of α, α-trehalose (Hayashibara Shoji Co., Ltd.) Sales, product name "Hellodex").

  In the method for enhancing taste and / or umami from the salt of food and drink according to the present invention, the saccharide derivative of α, α-trehalose to be included in the composition as an active ingredient is preferably in an amorphous state such as a syrup state or a glass state, As long as it includes an amorphous state, it may be any shape such as syrup, mass kit, paste, powder, solid, granule, tablet, etc. If necessary, it is optionally mixed with a bulking agent, an excipient, a binder, etc., and molded into various shapes such as granules, spheres, short bars, plates, cubes, tablets and the like.

  The method for enhancing taste and / or umami from the salt of food and drink according to the present invention includes the desired effect by incorporating a carbohydrate derivative of α, α-trehalose, which is an active ingredient, into the target food or drink or its raw material. Can be demonstrated. Therefore, in any field, in the method for enhancing taste and / or umami from the salt of the food and drink of the present invention, the carbohydrate derivative of α, α-trehalose to be contained in the food or drink or its raw material as an active ingredient is the target food or drink. In consideration of the composition and purpose of use of the product or its raw material, it may be contained in the process from the raw material stage to the completion of the product. The methods include, for example, mixing, kneading, dissolving, melting, dispersing, suspending, emulsifying, reverse micellization, infiltration, crystallization, spraying, application, adhesion, spraying, coating (coating), pouring, dipping, solidifying, One or more known methods such as loading are appropriately selected. Moreover, the method of sprinkling after completion of a product or at the time of eating and drinking may be used.

  In the present invention, the amount of α, α-trehalose carbohydrate derivative required for enhancing the taste and umami from the salt of food and drink or its raw material is particularly limited as long as the desired effect can be obtained. Usually, 1 or 2 or more of carbohydrate derivatives of α, α-trehalose in total, in terms of anhydride, is about 0.5% or more, preferably about 0.5% or more, preferably about By using 1 to 10%, more preferably about 1 to 8%, a taste enhancing effect and / or a taste enhancing effect can be effectively obtained from the salt. If the sugar derivative of α, α-trehalose is less than 0.5%, the taste enhancing effect and / or umami enhancing effect from the salt is insufficient, and if it exceeds 10%, the taste enhancing effect and umami enhancing effect from the salt are obtained. There is a tendency to weaken. From the viewpoint of the taste enhancing effect from the salt, sodium chloride needs to be present in an amount of about 0.5% or more based on the amount of food or drink or its raw material in terms of anhydride, and this amount is about 0%. If it is less than 5%, even if a carbohydrate derivative of α, α-trehalose is used, the effect of enhancing the taste cannot be obtained from a sufficient salt, and conversely, even if sodium chloride exceeds 9%, α , The taste enhancing effect tends to be weakened from the salt by the carbohydrate derivative of α-trehalose. In addition, in the presence of sodium chloride, the umami enhancing effect of α, α-trehalose saccharide derivatives becomes more prominent. In this case, it is desirable that sodium chloride is still present in an amount of about 0.5% or more. However, if it is less than about 0.5%, a sufficient umami enhancing effect may not be obtained even if a carbohydrate derivative of α, α-trehalose is used. The umami component is not particularly limited as long as its umami is enhanced when used in combination with sodium chloride. For example, with respect to sodium chloride, in terms of anhydride, The amount may be less than equal mass, desirably about 0.1 to 50%.

  In producing the reduced-salt food or drink or the raw material thereof according to the present invention, in addition to the saccharide derivative of α, α-trehalose, a relatively small amount of sodium chloride is allowed to coexist and known potassium chloride is used. An alternative salt such as sodium citrate, a component having an effect of enhancing taste and / or umami from other salts such as koji decomposition solution, monocarboxylic acid, α, α-trehalose, maltotetraose, pullulan, L- A combination of umami ingredients such as monosodium glutamate, sodium inosinate and sodium guanylate, powders such as kelp and bonito containing the umami ingredients, and extracts thereof can also be advantageously carried out. Further, if necessary, appropriate additives such as flavoring, coloring, acidulant, sweetener, savory / odorant, spice, vitamin, mineral, etc. may be used in combination. In addition, it is also possible to advantageously carry out the production of a reduced-salt food or drink with improved palatability and nutritional value.

  The present invention is a variety of foods and beverages that can improve the taste by enhancing the taste and / or umami from the salt using a carbohydrate derivative of α, α-trehalose, in particular, low-salt foods and beverages, or Widely applicable to its raw materials.

  Specifically, for example, table salt, seasoning salt, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hashio, sprinkle, ochazunomoto, margarine, mayonnaise, dressing, vinegar, three cups vinegar, sushi vinegar, Chinese It can be advantageously used for various low-salt seasonings such as Mochi, Tentsuyu, Noodle soup, Sauce, Ketchup, Yakiniku Sauce, Carreau, Stew Mochi, Soup Mochi, Dashi Mochi, Compound Seasoning, and Shin Mirin.

  In addition, foods and drinks that use sodium chloride and / or umami ingredients as seasonings or as an auxiliary ingredient, such as rice crackers, arare, okonomiyaki, manju, uiro, chanterelles, sheep pods, water sheep candy, nishikitama, Various Japanese sweets such as jelly, castella, jasper, bread, biscuits, crackers, potato chips, cookies, pie, pudding, butter cream, custard cream, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel, candy, etc. Various pastries, noodles such as udon, ramen, sushi, cooked rice such as gomoku rice, processed cereals such as artificial meat, pastes such as flower paste, peanut paste, fruit paste, spread, plum dried, Fukujin pickled, bedara pickled, Senkazu pickled, rakkyo pickled, Miso pickles Pickles, pickled vegetables such as takuan pickles, Chinese cabbage pickles, livestock meat products such as ham and sausage, fish meat ham, fish sausage, fish products such as salmon, chikuwa, tempura, sea urchin, squid, ami Various salted delicacies such as salted spicy, vinegar kelp, dried sardine, dried fugu mirin, vegetables, salted fish, kazunoko, noodles, salmon roe, salted salmon, salted salmon, salted salmon, salted salmon, Produced with fish such as prosciutto, bacon, salted meat products, salted sardines, horse mackerel, mackerel, squid, etc., fish such as beef jerky, salted dried fish meat, paste, wild vegetables, seaweed, small fish, shellfish, etc. Beef, boiled beans, potato salad, kelp rolls, vinegared fish, seafood and salted grilled meat, boiled fish, boiled fish such as Chikuzenni, open-boiled rice, pans, dairy products such as butter and processed cheese , Synthetic liquor, beer, wine Alcoholic beverages such as wine, liqueur, cocktail, mirin, fermented foods, tomato juice, sports beverages, carbonated beverages, lactic acid beverages, lactic acid bacteria beverages and other soft drinks, fish, livestock meat, fruits, vegetable bottles, canned foods, pudding It can be advantageously used for various foods and ingredients such as mixes, hot cake mixes, instant noodles, instant shirako, instant soup and other instant foods, and particularly for low-salt foods and foods. Raw materials include, for example, raw bean paste, gelatinized starch paste, wheat flour dough, liquid egg, whey, milk cream, kelp extract, bonito extract, oyster meat extract, meat extract, fish meat surimi, shiitake extract, vegetable extract, fruit juice, etc. The intermediate raw materials for various foods and beverages can be advantageously used.

  In addition, for patients with circulatory system diseases whose daily intake of sodium chloride is limited, weak persons after illness, infants, elderly people, etc., the reduced-salt food and drink of the present invention are used as therapeutic and preventive foods. It can also be advantageously implemented as such.

  In addition, the reduced salt food and drink of the present invention can be advantageously used as a healthy feed for domestic animals such as livestock and poultry.

  In addition, salt or taste enhancer or salt to taste and umami enhancer containing a sugar derivative of α, α-trehalose of the present invention is a conventional table salt, soy sauce, miso, sauce, or other sodium chloride. It is used for various foods and drinks such as pickles, curry and rice, tempura, and fermented foods to satisfy the taste. Can be finished into things.

  The taste and / or umami enhancer from the salt of the present invention consists of a saccharide derivative of α, α-trehalose itself, or a saccharide derivative-containing saccharide of α, α-trehalose as a main component, preferably α , Α-trehalose sugar derivative in an amount of about 20% or more, more preferably about 30% or more in terms of anhydride. If necessary, for example, a relatively small amount of sodium chloride, known potassium chloride, citric acid Alternative salts such as sodium, whey decomposition solution, other salts such as monocarboxylic acid, taste enhancer, mineral chloride such as calcium chloride, magnesium sulfate, iron citrate, whey mineral, bitter, rutin, hesperidin, naringin Flavors and odorants such as these derivatives, umami and chillies containing umami ingredients such as monosodium L-glutamate, sodium inosinate and sodium guanylate , Pepper, can be advantageously used in combination one or more suitable amount, such as spices, such as pepper.

  The salt-reduced food or drink or the raw material thereof that enhances the taste and / or umami taste from the salt of the present invention thus produced to improve the taste and consequently the sodium chloride content is reduced. It can promote the treatment of cardiovascular diseases such as diseases, prevent and improve lifestyle-related diseases and metabolic syndrome, and further contribute to the maintenance and promotion of beauty and health.

Hereinafter, the present invention will be described in more detail based on experiments.

<Experiment 1>
<Effects of carbohydrate coexistence on taste from salt of sodium chloride>
We investigated how the taste of sodium chloride is affected by the difference in sugars that coexist. As sodium chloride, reagent grade sodium chloride is used, and as carbohydrate, reagent grade maltose, reagent grade sucrose, food grade α, α-trehalose (trade name “Treha”, purity 98, purity 98 .6%), α-glucosyl α, α-trehalose (prepared by Hayashibara Biochemical Laboratories, Inc., purity 97.2%), α-maltosyl α, α-trehalose (prepared by Hayashibara Biochemical Laboratories, Inc., purity 98 .1%), α-maltotriosyl α, α-trehalose (prepared by Hayashibara Biochemical Laboratories Co., Ltd., purity 96.5%), carbohydrates containing α, α-trehalose saccharide derivatives (sales by Hayashibara Corporation) , Trade name "Hellodex", solid content 72%, 17.6% maltotetraose in terms of anhydride, 0.8% α-glucosyl α, α-trehalose, α-maltosyl α, α-trehalo 52.8%, α-maltotriosyl α, α-trehalose 1.3%, other glycosyl α, α-trehalose 7.0%, maltotriose 10.7%), maltotetra Aus (Hayashibara Biochemical Laboratories Inc., purity 97.6%), maltotetraose-containing carbohydrates (Hayashibara Shoji Co., Ltd., trade name "Tetrap", solid content 72%, anhydrous conversion maltotetraose 52.5% content), maltitol (Hayashibara Corporation sales, brand name “Crystal Mabit”, maltitol 99.2% in terms of anhydride), enzyme Minamata (Hayashibara Corporation sales, brand name “Marutrap” ”72% solids, DE 43), Nigero-oligosaccharide-containing saccharides (manufactured by Hayashibara Biochemical Laboratories Co., Ltd., solid content 75%, containing 38.6% Nigero-oligosaccharides in terms of anhydride), food grade Dextrin (Sanwa starch Co., Ltd. sold under the trade name of "sun deck # 250", DE24) and pullulan (Hayashibara Shoji, trade name "pullulan", a food additive) was used.
<Experiment method>
Prepare a test aqueous solution by dissolving and coexisting so that sodium chloride is 3% in terms of anhydride and 1% of any of the above saccharides in terms of anhydride, and 3% containing no sugar as a control. A sodium chloride aqueous solution was prepared, and a panel test determined how the taste changed from the salt of the test aqueous solution compared to the control (3% sodium chloride aqueous solution containing no sugar). The panel test consisted of 15 people, 8 males and 7 females. The panel test was conducted at a room temperature of 24 ° C. Judgment of the influence of salt on taste is clearly judged as strong from salt (decrease), unchanged (no change), strong taste from salt (enhancement), strong compared to control Table 1 shows the number of panelists who made the judgments in four possible (remarkably potentiated) stages, and made judgments in each stage for each carbohydrate.

  As is apparent from Table 1, the taste from the salt of sodium chloride is α, α-trehalose, α-maltosyl α, α-trehalose, α-maltotriosyl α, α-trehalose, or α, α-trehalose sugar. When any one of the quality derivative-containing carbohydrates was allowed to coexist, it was determined that all the panelists had the effect of “enhancing” or “remarkably enhancing” the taste from the salt. In addition, when maltotetraose or pullulan coexisted, about half or one third of the panelists determined that there was an effect of “enhancing” the taste from the salt, whereas other sugars In the case where the qualities coexisted, all the panelists judged “no change” or “reduction”. In terms of the strength enhancement effect from salt, judging from the number of panelists who judged that the taste was `` remarkably enhanced '' from salt, maltotetraose and pullulan had only a weak enhancement effect, and all the panelists Among carbohydrates determined to have an effect of “enhancement” or “remarkably enhancement”, α-maltosyl α, α-trehalose, α-maltotriosyl α, When α-trehalose or α, α-trehalose containing a sugar derivative-containing saccharide is present, there is a stronger enhancement effect, and when α, α-trehalose containing a sugar derivative-containing saccharide is present, the strongest effect is obtained. It was found to have an enhancing effect. These results are as follows: (1) α, which contains both of these saccharides compared to the case where α-maltosyl α, α-trehalose or α-maltotriosyl α, α-trehalose coexists alone in sodium chloride. The presence of a carbohydrate derivative-containing saccharide of α-trehalose has a taste enhancing effect from an excellent salt, and (2) is almost the same as the saccharide derivative-containing carbohydrate of α, α-trehalose. Glucose, maltose, and maltotriose, maltotetraose contained in the saccharides but having a difference in content, and maltotetraose-containing saccharides and maltotetras containing a saccharide having a glucose polymerization degree of 5 or more The saccharide derivative-containing saccharide of α, α-trehalose has a taste enhancing effect from an excellent salt, and (3) the saccharide derivative of α, α-trehalose is contained. Considering that the main carbohydrate derivatives of α, α-trehalose contained in the carbohydrate are α-maltosyl α, α-trehalose and α-maltotriosyl α, α-trehalose, the α, α-trehalose The taste enhancement effect from the remarkable salt of sodium chloride by the saccharide derivative-containing saccharide is caused by the saccharide derivative of α, α-trehalose, and the effect is due to these two kinds of saccharide derivatives of α, α-trehalose. It shows that when combined, it is stronger than when they coexist alone. Although not shown in Table 1, all the panelists are α, α-trehalose, α-maltosyl α, α-trehalose, α-maltotriosyl α, α-trehalose or α, α-trehalose carbohydrate derivatives. It was also found that there was no concern that the flavor of food and drink would be impaired even if these saccharides were coexisted with sodium chloride.

<Experiment 2>
<Effects of sodium chloride concentration and sugar derivative concentration of α, α-trehalose on salt to taste enhancement>
Among the saccharides used in Experiment 1, it was found that the saccharide derivative-containing saccharide of α, α-trehalose has a taste enhancing effect from the strongest salt. , Α-trehalose was examined for the relationship with the concentration of carbohydrate derivatives. According to the method of Experiment 1, sodium chloride and a carbohydrate derivative of α, α-trehalose were converted into anhydrides in an amount of 0.25 to 9% and 0.25 to 10 as shown in Table 2, respectively. The aqueous test solution was prepared by dissolving and coexisting so that the concentration of the aqueous solution was 1%. As a control, an aqueous solution containing no saccharide derivative of α, α-trehalose and containing 0.25 to 9% sodium chloride was prepared, and the taste from the salt of the test aqueous solution was changed to the control (sugar of α, α-trehalose. The panel test determined whether there was a difference in taste from the salt of each concentration sodium chloride aqueous solution (without addition of a quality derivative). The panel test consisted of 15 people, 8 males and 7 females. The panel test was conducted at a room temperature of 24 ° C. The judgment was scored in 5 steps of strongly enhanced (+2), enhanced (+1), equivalent (0), attenuated (-1), strongly attenuated (-2) as compared to the control, and each panelist for each test solution was scored. The average score was obtained. An average score of less than 0.25 is considered to be ineffective (no change), 0.25 or more and less than 0.75 are considered to have an enhancement effect (enhancement), and 0.75 or more is judged to be an enhancement effect (remarkably enhancement) The results are shown in Table 2.

  As is apparent from Table 2, when the sodium chloride concentration was 0.25% in terms of anhydride, no taste enhancing effect was observed from the salt due to the coexistence of the carbohydrate derivative of α, α-trehalose. On the other hand, sodium chloride is contained in an amount of 0.5% or more in terms of anhydride, preferably 0.5 to 9%, and a carbohydrate derivative of α, α-trehalose is contained in an amount of 0.5% or more in terms of anhydride. Desirably, when 0.5 to 10% is allowed to coexist, it has been found that the taste enhancing effect is remarkably enhanced from the salt due to the coexistence of the carbohydrate derivative of α, α-trehalose. However, when an α, α-trehalose saccharide derivative is added in an amount in excess of three times the amount of sodium chloride added in terms of anhydride, the salt may not be enhanced in taste. Under the coexistence of an amount of 1 / min or less, the effect of enhancing the taste may be weakened from the salt as compared with the case where a larger amount is added. Therefore, the blending ratio of sodium chloride and a carbohydrate derivative of α, α-trehalose for effectively obtaining a taste enhancing effect from the salt is α, α with respect to 1 part by mass of sodium chloride in terms of anhydride. -The sugar derivative of trehalose was calculated to be 0.1 to 3 parts by weight (not including 0.1 part by weight), preferably 0.1 to 2 parts by weight, particularly preferably 0.1 to 1 part by weight.

  This result shows that the amount of sodium chloride (sodium chloride) used can be reduced by the increased amount by using the flavor from the increased salt when producing food and drink. Therefore, the salt-reduced food and drink of the present invention can reduce the amount of salt used from normal, food and drink for promoting treatment of patients with cardiovascular diseases, food and drink for preventing lifestyle-related diseases, Furthermore, it can be advantageously used for food and drink for beauty, health maintenance and promotion.

<Experiment 3>
<Effect of carbohydrate coexistence on umami taste of bonito>
We investigated how the umami taste of bonito, which is known to contain inosinic acid as an umami component, is affected by the difference in carbohydrates that coexist. The bonito was prepared by the method shown below. As the saccharide, the saccharide used in Experiment 1 was used.
<Preparation method of bonito>
To 2,000 parts by weight of boiled water, add 110 parts by weight of bonito (sold by Marutomo Co., Ltd., trade name “Hatsutsuo”, containing about 0.3% salt), soak for 30 seconds and heat , And left for another 3 minutes to extract bonito, then remove the solids with a coffee filter, and filter paper (advantech Toyo Co., Ltd., trade name “ADVANTEC quantitative filter paper No. 5A”, reserved particle diameter 7 μm) After filtration, the mixture was cooled to prepare 1620 parts by mass of dashi liquid. In the following, in this specification, the dashi solution prepared in bonito is labeled with the amount (%) of bonito added to the water used for the preparation. Therefore, in the case of this dashi liquid, it is expressed as “Dashi liquid with a blending amount of bonito of 5.5%”.
<Test method>
Add the appropriate amount of water and any of the carbohydrates shown in Table 3 to the dashi solution containing 5.5% of the above skipjack tuna, and coexist with it to dissolve it. A dashi solution containing 3.5% was prepared as a test aqueous solution. As a control, a dashi solution containing 5.5% bonito koji was diluted with water to prepare a dashi solution containing no saccharide and 3.5% bonito knot added. The panel test determined how the umami of the test aqueous solution in which various sugars coexist changed compared to the control. Panelists consisted of 15 people, 8 males and 7 females. The panel test was conducted at 24 ° C. Judgment is made in four stages: umami is reduced (decreased), unchanged (no change), judged strong (enhanced), and clearly determined to be strong (significantly enhanced) compared to the control, Table 3 shows the number of panelists who made the determination at each stage for the carbohydrates.

  As is apparent from Table 3, the taste of bonito with inosinic acid as the main component is α, α-trehalose, α-maltosyl α, α-trehalose, α-maltotriosyl α, α-trehalose, α, α- It was determined that all the panelists had the effect of “enhancing” or “remarkably enhancing” umami when a carbohydrate derivative-containing carbohydrate or maltotetraose coexisted with trehalose. In addition, when pullulan coexisted, eight panelists judged that there was an effect of “enhancing” umami, and the effect of enhancing umami was recognized although it was weak against pullulan. When other saccharides coexist, when maltotetraose-containing saccharide, enzyme starch syrup, or dextrin coexists, 1 to 4 panelists have the effect of “enhancing” umami. It was determined that most panelists were “no change” or “reduced” only by making a determination. In terms of the strength of the umami enhancement effect, judging from the number of panelists who judged that umami was “remarkably enhanced”, α-maltosyl α, α-trehalose, α -When maltotriosyl α, α-trehalose or α, α-trehalose saccharide derivative-containing saccharides coexist, there is a stronger enhancement effect, and α, α-trehalose saccharide derivative-containing saccharides coexist It was found that there was the strongest enhancement effect when it was applied. Although not shown in Table 3, all the panelists are α, α-trehalose, α-maltosyl α, α-trehalose, α-maltotriosyl α, α-trehalose or α, α-trehalose carbohydrate derivatives. It was also found that there was no concern that the flavor of food and drink would be impaired if these sugars were coexisted with bonito soup.

<Experiment 4>
<Effect of carbohydrate derivative concentration of α, α-trehalose on umami enhancement>
Among the saccharides used in Experiment 3, it was found that the saccharide derivative-containing saccharide of α, α-trehalose has the strongest umami enhancing effect on bonito juice of bonito, so α, α- The effect of trehalose carbohydrate derivative concentration was investigated. According to the method of Experiment 3, a dashi juice with a bonito blending amount of 5.5% was prepared, and the carbohydrate derivative of α, α-trehalose was adjusted to the concentration shown in Table 4 in terms of anhydride. Add the sugar derivative-containing sugar of α, α-trehalose used in Experiment 1 (sales by Hayashibara Shoji Co., Ltd., trade name “Hellodex”) and an appropriate amount of water, and the blended amount of bonito is 3.5%. Dashi juice was prepared. As a control, dashi solution with a bonito content of 5.5% was diluted with water and the bonito content was 2.5%, 3%, 3.5%, 4% and 4.5%, respectively. A dashi solution was prepared. It was determined by panel test whether the umami of dashi juice to which a sugar derivative-containing saccharide of α, α-trehalose at each concentration was added matches the umami of dashi liquid in which the amount of bonito added to the control. Panelists conducted panel tests at a room temperature of 24 ° C. with the same 15 persons as in Experiment 3, consisting of 8 males and 7 females. Determine the average amount of bonito added to the bonito without added saccharide corresponding to the umami of each concentration of saccharides containing saccharide derivatives of α, α-trehalose as determined by the panelists. It is divided by the blended amount of added bonito (3.5%), multiplied by 100, and shown in Table 4 as the umami enhancement rate (%). In addition, Table 4 shows the results of evaluating the taste enhancing effect according to the same criteria as in Experiment 3 and evaluating the effect on the degree of sweetness and taste of dashi juice. In addition, the degree of sweetness is evaluated in four levels: not feeling sweetness (not feeling), weak but sweet (feeling), clearly showing that there is sweetness (present), and having strong sweetness (strong). did. In addition, the effect on the taste is delicious (◎), the taste and umami are significantly enhanced from the salt and the taste and umami are significantly enhanced compared to the case where no carbohydrate derivative of α, α-trehalose is added. Is enhanced in a balanced manner and the taste is clear (○), although the sweetness is strong, the balance between taste and umami is good from salt (△), and the enhancement of taste and umami is not recognized from salt (×). evaluated.

  As is apparent from Table 4, the enhancement of umami was confirmed when a carbohydrate derivative of α, α-trehalose was allowed to coexist in an amount of 0.5% or more in terms of anhydride, particularly when 1 to 3% was allowed to coexist. The umami enhancement rate was 123% or more, and it was found that the umami enhancement effect was particularly strong. Further, it was found that when 6% or more of a carbohydrate derivative of α, α-trehalose coexists in terms of anhydride, the taste and umami are still enhanced in a balanced manner from the salt, although a strong sweetness is felt. In addition, when the umami enhancement rate is 124%, it means that the soup stock with the bonito blending amount of 3.5% has the same umami taste as the standard soup stock with the bonito blending amount of 4%. .

  This result shows that the amount of bonito used can be reduced by using this enhanced umami when manufacturing food and drink. In addition, when producing foods that are relatively sweet, such as Japanese-style boiled foods, a sugar derivative of α, α-trehalose is used in accordance with the required degree of sweetness of the food in addition to enhancing the taste. It can be said that it can be advantageously carried out by appropriately increasing the amount of sucrose and using it for sweetening.

<Experiment 5>
<Effect of concentration of α, α-trehalose saccharide derivative on taste and umami enhancement from salt of dashi juice with salt>
Experiments 1 to 4 confirmed that the presence of a carbohydrate derivative of α, α-trehalose enhances the taste and the taste of bonito juice from the salt of sodium chloride. Juice was prepared, and the influence of the sugar derivative concentration of α, α-trehalose on the taste and umami enhancement from the salt was examined. In the same manner as in Experiment 3, a dashi solution having a bonito content of 5.5% was diluted with water to prepare a dashi solution having a bonito content of 3%. Using this dashi solution, the ratio of the sugar and the saccharide derivative-containing sugar of α, α-trehalose used in Experiment 1 (sales by Hayashibara Shoji Co., Ltd., trade name “Hellodex”) was changed. Samples for test having a salt concentration of 0.5% or 0.9% (Dashi Juice: Samples 1 to 6) were prepared according to the formulation shown in Table 5 where the sweetness levels of the samples were the same. As a control, dashi juice containing no saccharide derivative containing α, α-trehalose was prepared (Controls 1 and 2). The influence of these test samples on the taste, taste, and taste of the test samples was determined by a panel test with 15 panelists. A panel test was performed at 24 ° C. with the same 15 persons as in Experiment 3, consisting of 8 males and 7 females. The results are shown in Table 5. It should be noted that the taste and umami from salt were evaluated in accordance with Experiment 1 or Experiment 3, with α, α-trehalose, a carbohydrate derivative-containing dashi juice (control 1 or 3) having the same salt concentration as the test sample. Compared with 2), compared with the control, it is reduced (reduced), no difference (no change), judged as strong (enhancement), and clearly judged as strong (remarkably enhanced). went. In addition, for the taste evaluation of the test sample, a comparison was made with a sugar-free dashi juice (control 1 or 2) containing a carbohydrate derivative of α, α-trehalose having the same salt concentration as the test sample. Compared to, the taste and umami are significantly enhanced from the salt and delicious (◎), the taste and umami are enhanced from the salt in a well-balanced manner (○), and there is no difference (△) In addition, the evaluation was made in four grades: (x) where the balance between taste and umami was poor and the taste was blurred. In any sensory evaluation result, the stage at which the most panelists evaluated the test sample was evaluated as the test sample. Moreover, in this sensory evaluation, 12 or more out of 15 persons made the same stage determination in any test sample.

  As is apparent from Table 5, the dashi juice of the test sample is a salt-like taste and umami when a carbohydrate derivative-containing carbohydrate of α, α-trehalose is present in an amount of 1.5% or more in terms of anhydride. It was found that the taste can be improved by enhancing the balance in a balanced manner. Moreover, when 2.6% or 4.3% of a carbohydrate derivative of α, α-trehalose coexists, the taste and umami are remarkably enhanced from the salt, and the taste is further improved. As a result, by coexisting a sugar derivative of α, α-trehalose, the taste and umami are enhanced in a balanced manner from the seasonings and salt of foods and drinks containing salt and inosinic acid-based umami ingredients such as sodium inosinate, As a result, the use of sodium chloride and sodium-based seasonings is reduced without sacrificing the taste, facilitating the production of food and drink, and patients with circulatory diseases and post-disease where excess sodium intake is a risk factor It shows that it can be advantageously used as a therapeutic and preventive diet for the frail, infants and the elderly.

<Experiment 6>
<Effect of carbohydrate derivative concentration of α, α-trehalose on taste and umami enhancement from sodium chloride and sodium inosinate-containing aqueous salt>
Experiments 1 to 5 confirmed that the presence of a carbohydrate derivative of α, α-trehalose enhances the taste and the taste of bonito juice from the salt of sodium chloride. Using a certain sodium inosinate, the influence of the concentration of the α, α-trehalose saccharide derivative on the taste and umami enhancement from the salt of sodium chloride and a sodium inosinate-containing aqueous solution was examined. The saccharide derivative-containing saccharide of α, α-trehalose used in Experiment 1 is used as the saccharide, and the saccharide derivatives of sodium chloride, sodium inosinate and α, α-trehalose are shown in Table 6 in terms of anhydride. Test aqueous solution was prepared so that it might become a mixture ratio. The effect of these test aqueous solutions on the taste, taste, and taste of the test aqueous solution was determined by a panel test with 15 panelists. A panel test was performed at 24 ° C. with the same 15 persons as in Experiment 3, consisting of 8 males and 7 females. The results are shown in Table 6. In addition, evaluation of taste and umami from salt attenuates (reduces) in accordance with Experiment 1 or Experiment 3 by comparing sodium chloride and sodium inosinate at the same concentration as the test aqueous solution of interest. The test was performed in four stages: strong (enhanced) and clearly determined to be strong (remarkably enhanced). In addition, for the taste evaluation of the test aqueous solution, the same composition except that sugar was added so as to obtain a sweetness equivalent to the sweetness instead of the sugar derivative-containing sugar of α, α-trehalose added to the test aqueous solution. Compared with the control, the taste and umami are remarkably enhanced from the salt and delicious (◎), the taste and umami are enhanced from the salt in a well-balanced manner and the taste is clear ( (Circle), there was no difference ((triangle | delta)), and the balance of taste and umami | taste was bad from salt, and it evaluated in four steps, the taste was blurred (x). In any sensory evaluation result, the stage at which the most panelists evaluated the test aqueous solution was regarded as the evaluation of the test aqueous solution. Moreover, in this sensory evaluation, in any test aqueous solution, 13 or more out of 15 persons made the same stage determination.

  As is apparent from Table 6, the test aqueous solution containing sodium chloride and sodium inosinate had a saccharide derivative-containing saccharide of α, α-trehalose coexisting in an amount of 0.5% or more in terms of anhydride. It was found that not only the umami enhancement but also the taste can be enhanced from the salt. Moreover, the umami of sodium inosinate is 0.1% sodium chloride when 0.5% sodium chloride coexists and 0.5% or 8% carbohydrate derivative of α, α-trehalose coexists. The evaluation of “strong” in the coexistence is evaluated as “significantly enhanced”, and in the presence of 1% sodium chloride, 0.5%, 8% or 10% of α, α-trehalose is similarly applied. Enhancement of umami was observed when a saccharide derivative was allowed to coexist.

  This result shows that by using a carbohydrate derivative of α, α-trehalose, it is possible to enhance the taste and umami from the salt of sodium-based seasonings such as sodium chloride and sodium inosinate. It shows that the umami of inosinic acid seasoning can be remarkably enhanced in the presence of the above sodium chloride. In addition, food and drink to which inosinic acid is added and its raw materials can be used in combination with a carbohydrate derivative of α, α-trehalose, so that the amount of sodium-based seasoning such as sodium chloride or sodium inosinate can be used without sacrificing the taste. Can be advantageously used as a therapeutic or preventive diet for patients with cardiovascular diseases, who are considered to be a risk factor for excessive intake of sodium, frail patients, infants and the elderly, etc. .

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited at all by these Examples.

<Low salt soy sauce>
Α, α-trehalose sugar free from commercially available α, α-trehalose reduced sugar soy sauce (Kikkoman Co., Ltd., trade name “Tokumaru Maru Soy Soy Sauce”, containing 8.9% sodium chloride) A salt-reduced soy sauce with 5% savory taste added from salt was prepared by coexisting with 5% of a soluble derivative-containing saccharide (Hayashibara Shoji Co., Ltd., trade name “Hellodex”). Compared with low-salt soy sauce containing no carbohydrate derivative of α, α-trehalose, this product clearly enhances the taste and umami from salt, and it is a low-salt product, but it is boiled in the same way as normal products. It can be used advantageously for seasonings such as side dishes, grilled foods and soups, and you can enjoy the flavor of food. In addition, this product can be advantageously used to promote treatment of patients with cardiovascular diseases, to prevent and improve lifestyle-related diseases and metabolic syndrome, and to maintain and enhance beauty and health.

<Low salt miso>
Reduced salt miso containing no sugar derivative of commercially available α, α-trehalose (Takeya Co., Ltd., trade name “Takeya miso salt Hikaeme”, containing 10.4% sodium chloride) and α, α-trehalose sugar derivative Reduced salt miso with enhanced umami as well as taste was produced from 6% of the sugars contained (Hayashibara Corporation, trade name “Hellodex”). This product clearly enhances umami as well as taste from salt compared to α, α-trehalose-free reduced salt miso. It can be used advantageously for seasonings such as side dishes, grilled foods, and soups, and you can enjoy the flavor of food. In addition, this product can be advantageously used to promote treatment of patients with cardiovascular diseases, to prevent and improve lifestyle-related diseases and metabolic syndrome, and to maintain and enhance beauty and health.

<Reduced salt noodle soup>
When 1 part by weight of kelp was added to 60 parts of water and heated and boiled, bonito was added in accordance with the method of Experiment 3 to prepare a dashi solution containing 3% of bonito. Using this dashi solution, sugar (sucrose: commercially available granulated sugar), α, α-trehalose-containing carbohydrate derivative, α, α-trehalose and pullulan used in Experiment 1 were used as sugars. Then, noodle soup for kake udon was prepared according to the formulation shown in Table 7. Table 7 shows the results of sensory evaluation of these noodle soup by 10 panelists. In addition, the addition amount of saccharides other than a pullulan was made into the quantity equivalent to the sweetness of the sugar (0.5%) normally used by preparation of noodle soup. In addition, sensory evaluation was performed according to Experiment 5 in comparison with salt-free noodle soup with taste and umami, and in addition, sensory evaluation was performed on the effect of noodle soup on the taste, and the results were combined. Table 7 shows. In addition, the evaluation of the influence on the taste is delicious (◎), the taste and umami are significantly enhanced from the salt compared to the normal noodle soup (Comparative Example 1) to which sugar is added, and the taste from the salt to the taste. The taste was enhanced in a well-balanced manner and the taste was clear (◯), no difference (△), and the balance between taste and umami was poor from salt and the taste was blurred (x). In any sensory evaluation, the stage at which the most panelists evaluated each noodle soup was evaluated as the taste of the noodle soup. Moreover, in this sensory evaluation, in the case of noodle soup to which any sugar was added, 9 or more out of 10 people made the same stage determination.

  As apparent from Table 7, the noodle soup (Example 3) to which the saccharide derivative-containing saccharide of α, α-trehalose was added had a well-balanced enhancement of umami derived from kelp and bonito, When sugar was used (Comparative Example 1), it was richer and excellent in taste, and its deliciousness was outstanding. Although it was weak also when (alpha), (alpha) -trehalose was used (comparative example 2), the taste and umami | taste were strengthened from salt, and it was evaluated that it was delicious compared with the normal noodle soup using sugar. When maltose or pullulan was used, no enhancement of taste or umami was observed from the salt. This result shows that the use of a sugar derivative-containing sugar of α, α-trehalose enhances the balance of taste and umami from the salt of noodle soup in a more balanced manner than when sugar is used, making the noodle soup more delicious. It tells you what you can do. In addition, this product retains its deliciousness even when the amount of soy sauce used is reduced, so it promotes treatment for patients with cardiovascular diseases, prevents and improves lifestyle-related diseases and metabolic syndrome, and maintains and promotes beauty and health. Can be advantageously used.

<Concentrated dashi soup>
60 parts of water to heat by adding kelp 1 part by weight, boils, adding bonito 6 parts by weight used in the experiment 3, further after heating for 5 minutes, filtered through a cooking paper, by adding water 60 A part by weight of dashi juice was prepared. To 60 parts by weight of this dashi juice, 3.5 parts by weight of salt, 5 parts by weight of a sugar derivative-containing sugar of α, α -trehalose (trade name “Hellodex”, sold by Hayashibara Corporation), α, α -trehalose (Sold by Hayashibara Shoji Co., Ltd., trade name “Treha”) 1 part by weight, 5 parts by weight of sugar, 1 part by weight of sodium glutamate, 0.1 part by weight of disodium inosinate, 4 parts by weight of main mirin, 20 parts by weight of thick soy sauce, Concentrated dashi soup was prepared by adding 0.2 parts by mass of sugar-transferred hesperidin (trade name “Hayashibara Hesperidin S”, trade name “Hayashibara Hesperidin S”), and mixing and dissolving with heating. This product can be used as it is or diluted with water or hot water about 3 to 7 times as a tofu or noodle soup. In addition, this product clearly has enhanced umami from bonito and kelp, as well as salt and taste, compared to concentrated dashi soup that does not contain α, α-trehalose saccharide derivatives. Despite being a salt product, it has excellent taste. In addition, this product can be advantageously used to promote treatment of patients with cardiovascular diseases, to prevent and improve lifestyle-related diseases and metabolic syndrome, and to maintain and enhance beauty and health.

<Sukiyaki sauce>
500 parts by weight of water, α, α - containing saccharide derivatives saccharide trehalose (Hayashibara Shoji, trade name "HALLODEX") 12 parts by weight, α, α - trehalose (Hayashibara Shoji, the trade name of " 3 parts by weight, 5 parts by weight of sugar, 3.5 parts by weight of sodium glutamate, 0.2 parts by weight of disodium inosinate, 0.05 parts by weight of sodium guanylate, 100 parts by weight of main mirin, 90 parts by weight of reduced salt soy sauce And 0.5 parts by mass of sugar-transferred hesperidin (trade name “Hayashibara Hesperidin S”, trade name “Hayashibara Shoji Co., Ltd.”) were added and mixed and dissolved while heating to prepare a sukiyaki sauce. Compared with sukiyaki sauce, which does not contain a sugar derivative of α, α-trehalose, this product has a distinctly enhanced taste from salt to taste, has no off-flavors and off-flavors, and has a reduced salt taste. Are better. In addition, this product can be advantageously used to promote treatment of patients with cardiovascular diseases, to prevent and improve lifestyle-related diseases and metabolic syndrome, and to maintain and enhance beauty and health.

<Kanto-style oden soup>
Kanto-style oden soup was prepared according to the formulation shown in Table 8 using the dashi solution prepared with bonito and kelp in Example 3 (bonito content of 3%). As a control (comparative example), oden soup using only sugar was prepared. For the prepared oden soup, from salt to taste, umami and taste, sensory evaluation was performed by 10 panelists according to the same criteria as in Example 3, and the results are also shown in Table 8. In this sensory evaluation, for every evaluation item, 8 or more of 10 people made the same stage determination.

  As is clear from Table 8, this product clearly has enhanced taste from bonito and kombu, as well as salt and taste, compared to the control oden soup. Is excellent. In addition, this product can be advantageously used to promote treatment of patients with cardiovascular diseases, to prevent and improve lifestyle-related diseases and metabolic syndrome, and to maintain and enhance beauty and health.

<Reduced salt sushi vinegar>
30 parts by weight of grain vinegar is mixed with 18 parts by weight of sugar, 4 parts by weight of sodium chloride, and 6 parts by weight of a sugar derivative-containing sugar of α, α-trehalose (trade name “Hellodex”). And reduced salt sushi vinegar. Further, a control salt-reduced sushi vinegar was produced in the same manner except that a carbohydrate derivative of α, α-trehalose was not used. The low-salt sushi vinegar of the control has a poor taste, whereas the low-salt sushi vinegar of the present invention contains sodium chloride and a saccharide derivative of α, α-trehalose, and enhances umami with the taste from the salt. Although it is a low-salt product, it can be used for sushi rice in the same way as a normal product to enjoy its flavor.

<Elements of low salt cooked rice>
100 parts by weight of thin soy sauce, 50 parts by weight of sake, 5 parts by weight of sodium chloride, and 60 parts by weight of a sugar derivative-containing sugar of α, α-trehalose (trade name “Hellodex”, sold by Hayashibara Corporation) A seasoning liquid is prepared, and then the chopped burdock 100 parts by weight, shiitake mushroom 150 parts by weight, chicken meat 300 parts by weight, carrot 150 parts by weight, fried chicken 100 parts by weight, konjac 100 parts by weight, paste 10 parts by mass of sesame, 1 part by mass of monosodium L-glutamate and 0.1 part by mass of disodium inosinate were cooked and cooked, and 3 parts by mass of pullulan and agar were previously dissolved in 130 parts by mass of water. The solution was mixed to prepare a low-salt cooked rice. This product is mixed with an appropriate amount of cooked rice to make low-salt cooked rice. In addition, a control low-salt cooked rice meal was produced in the same manner except that the carbohydrate derivative of α, α-trehalose was not used. The raw salt of the low-salt cooked rice is blurred, whereas the low-salt cooked rice of the present invention contains sodium chloride, a carbohydrate derivative of α, α-trehalose, monosodium L-glutamate, etc. In addition, it enhances umami as well as taste from salt and is excellent in taste while being a reduced salt product. In addition, this product can be advantageously used to promote treatment of patients with cardiovascular diseases, to prevent and improve lifestyle-related diseases and metabolic syndrome, and to maintain and enhance beauty and health.

<Meat potato>
Meat potatoes were prepared using the soup prepared according to the formulation shown in Table 9 using dashi liquid (bonito blending amount of 3%) prepared using bonito and kelp in Example 3. In addition, as a control (comparative example), meat potatoes were similarly prepared using boiled juice using only sugar. The taste, umami, and taste of the prepared meat potato salt were subjected to sensory evaluation based on the same criteria as in Example 3 by 10 panelists, and the results are also shown in Table 9. Further, in this sensory evaluation, for any evaluation item, 8 or more of 10 people made the same stage determination.

  Compared to the control meat potato using only sugar, this product clearly has enhanced taste from bonito and kelp, as well as salt and taste, has no off-flavors and off-flavors, and is low in salt and excellent in taste. . In addition, this product can be advantageously used to promote treatment of patients with cardiovascular diseases, to prevent and improve lifestyle-related diseases and metabolic syndrome, and to maintain and enhance beauty and health.

<Opening of low-salt Aji>
Open in a conventional manner in a seasoning solution in which 100 parts by weight of sodium chloride and 100 parts by weight of sodium chloride and 75 parts by weight of a sugar derivative-containing sugar of α, α-trehalose (trade name “Hellodex”) are dissolved. The horse mackerel was soaked for 30 minutes, and then dried with hot air of 30 ° C. for 1 hour to produce a dried salted horse mackerel. In addition, a control low-salt horse mackerel open-drying was produced in the same manner except that a carbohydrate derivative of α, α-trehalose was not used. In contrast, the low-salt radish open-boiled taste is blurred, whereas the low-salt radish open-drying of the present invention contains sodium chloride and a sugar derivative of α, α-trehalose. It is an enhanced product that is not only a salt-reduced product but also tastes better than a normal product, and also has an appetizing color and luster. In addition, this product can be advantageously used to promote treatment of patients with cardiovascular diseases, to prevent and improve lifestyle-related diseases and metabolic syndrome, and to maintain and enhance beauty and health.

<Reduced salt beef jerky>
According to a conventional method, 1000 parts by weight of beef thigh is cut into a thickness of 5 mm along the muscle muscles, and 15 parts by weight of sodium chloride and hydrated saccharide derivative of α, α-trehalose (available from Hayashibara Corporation, (Product name "Hellodex") 40 parts by weight, soy sauce 80 parts by weight, red wine 200 parts by weight, and a proper amount of onion, garlic, chili powder, pepper and tabasco spices are mixed and salted in a refrigerator for 12 hours. Next, the meat scum and spices were washed away with running water, dried by ventilation for 1 day, further dried in a vessel at 60 ° C. for 5 hours, and then smoked for 1 hour to produce a reduced salt beef jerky. In addition, a control low-salt beef jerky was prepared in the same manner except that the carbohydrate derivative of α, α-trehalose was not used. The beef jerky of the present invention contains sodium chloride and a saccharide derivative of α, α-trehalose and enhances umami from the salt as well as the taste, as compared to the control reduced salt beef jerky. In addition, it is a low-salt product and has the same excellent flavor as the regular product. In addition, it is an appetizing product with both color and luster.

<Boiled low salted salmon>
According to a conventional method, 250 parts by mass of kombu that has been sanded, acid-treated and cut into pieces, 180 parts by mass of soy sauce, 318 parts by mass of an amino acid solution, and a sugar derivative-containing saccharide of α, α-trehalose (Hayashibara Shoji Co., Ltd. Name “Hellodex”) 100 parts by mass and 20 parts by mass of sucrose were added and boiled, and further 12 parts by mass of monosodium L-glutamate and 8 parts by mass of caramel were added and cooked to obtain a low salt boiled kelp. Further, a control salt-boiled simmered stew was prepared in the same manner except that the carbohydrate derivative of α, α-trehalose was not used. The reduced salted salmon simmered as a control, while the reduced salted simmered taste of the present invention contains sodium chloride, α, α-trehalose saccharide derivative, monosodium L-glutamate, etc. Although it has enhanced umami and is a low-salt product, it has an excellent flavor, as well as a regular product. In addition, this product can be advantageously used to promote treatment of patients with cardiovascular diseases, to prevent and improve lifestyle-related diseases and metabolic syndrome, and to maintain and enhance beauty and health.

<Low salt instant corn potage soup>
30 parts by weight of α-corn powder, 5 parts by weight of α-starch, 4 parts by weight of α-potato starch, 12 parts by weight of α-waxy corn starch, 7 parts by weight of sodium chloride, a sugar derivative of α, α-trehalose 10 parts by weight of carbohydrates (trade name “Hellodex”), 7 parts by weight of skim milk powder and 0.5 parts by weight of onion powder were mixed well and mixed with sorbitan fatty acid ester 0 ... 5 parts by mass and 9 parts by mass of vegetable hardened oil were added by heating and mixing, and this was charged into a fluidized bed granulator and granulated by spraying a small amount of water. It was dried with hot air and sieved to produce a reduced salt instant corn potage soup. This product is easily dispersed by pouring hot water into a soup with excellent flavor. Further, a control salt-reduced instant corn potage soup was produced in the same manner except that a carbohydrate derivative of α, α-trehalose was not used. The low-salt instant corn potage soup as a control has a poor taste, while the low-salt instant corn potage soup of the present invention contains sodium chloride and a sugar derivative of α, α-trehalose and has a taste from salt to taste. As a low-salt soup, it can be advantageously used to promote treatment of patients with cardiovascular diseases, prevent and improve lifestyle-related diseases, metabolic syndrome, beauty, and maintain and enhance health.

  As described above, the present invention relates to a taste enhancing method and / or a taste enhancing method from a salt of a food or drink characterized by using a saccharide derivative of α, α-trehalose. In general, however, it was light and unsatisfactory, but with the present invention, while it is a low-salt food and drink, it is enriched in the same taste as a normal food and drink so that you can enjoy a satisfying diet. became. In addition, since the intake of sodium chloride per day can be greatly reduced, recovery of patients with cardiovascular diseases such as hypertension, kidney disease and heart disease, prevention / improvement of lifestyle-related diseases and metabolic syndrome, and beauty , Can greatly contribute to the maintenance and promotion of health. Therefore, the establishment of the present invention has a great industrial significance given to related industries including the food industry, medicine, and health industry.

Claims (4)

An umami seasoning containing 2.1 to 42.7 parts by mass of α-maltosyl α, α-trehalose and 2.5 to 5 parts by mass of sodium chloride with respect to 1 part by mass of sodium inosinate .   The umami seasoning according to claim 1, comprising 0.5 to 1% by mass of sodium chloride.   The umami seasoning according to claim 1 or 2, wherein seafood is used as a raw material.   The umami seasoning according to any one of claims 1 to 3, wherein the umami seasoning is bonito.